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A twist on traditional lasagna!
Ingredients:
3 chicken breast halves
9 uncooked lasagna noodles (regular or wheat)
1 chicken bouillon cube
1 (8 oz.) package of regular flavored cream cheese, softened
Mozzarella cheese (at least 2 cups, probably more like 3-4)
12 oz. frozen spinach
1 large can mushrooms (optional)
1 or 1.5 jars of spaghetti sauce (depends on how much sauce you like)
2 tbsp butter or margarine
Directions:
-Cook the lasagna noodles until al dente (approx. 8-10 minutes for regular noodles, or 12-14 for wheat)
-Cut the chicken breast halves into slivers or fillets and cook them in a skillet with the 2 tbsp of butter/margarine until thoroughly cooked (save the chicken juice from the pan); shred the chicken into a bowl
-Lightly chop mushrooms and heat them (possibly in the same pan as the chicken was cooked in to save dishes)
-Cook the spinach until no frozen bits remain and then squeeze as much liquid from the pot as you can to avoid adding too much liquid to the lasagna
-Use the leftover chicken juice and butter (hopefully about 1/3 of a cup, if not, then add some hot water) and add the chicken bouillon cube to the hot juice until gone; mix the mixture
-Mix the bouillon cube mixture, softened cream cheese, and approx. 1 cup mozzarella cheese together in a bowl (cream cheese might be a little chunky); add mushrooms and shredded chicken and mix thoroughly
-Preheat over to 350 degrees F
-Using a 9x13 pan, spread a layer of spaghetti sauce on the bottom, then layer three lasagna noodles on top of the sauce
-Take half the chicken mixture and spread over the noodles evenly; top with half the spinach, some cheese, and more sauce (the sauce layer does not need to be perfect or completely cover everything)
-Layer three more noodles on top of the sauce, then the rest of the chicken mixture; top with the rest of the spinach, more cheese, and more sauce
-Finally, add the last three noodles to the top; spread with sauce (try to cover every bit of the noodles so they don't burn/get hard in the oven) and a final layer of cheese
-Bake in the oven for 45 minutes; lasagna will be extremely hot when removed from oven, suggested to leave it sit for about 15 minutes before cutting
Ingredients:
3 chicken breast halves
9 uncooked lasagna noodles (regular or wheat)
1 chicken bouillon cube
1 (8 oz.) package of regular flavored cream cheese, softened
Mozzarella cheese (at least 2 cups, probably more like 3-4)
12 oz. frozen spinach
1 large can mushrooms (optional)
1 or 1.5 jars of spaghetti sauce (depends on how much sauce you like)
2 tbsp butter or margarine
Directions:
-Cook the lasagna noodles until al dente (approx. 8-10 minutes for regular noodles, or 12-14 for wheat)
-Cut the chicken breast halves into slivers or fillets and cook them in a skillet with the 2 tbsp of butter/margarine until thoroughly cooked (save the chicken juice from the pan); shred the chicken into a bowl
-Lightly chop mushrooms and heat them (possibly in the same pan as the chicken was cooked in to save dishes)
-Cook the spinach until no frozen bits remain and then squeeze as much liquid from the pot as you can to avoid adding too much liquid to the lasagna
-Use the leftover chicken juice and butter (hopefully about 1/3 of a cup, if not, then add some hot water) and add the chicken bouillon cube to the hot juice until gone; mix the mixture
-Mix the bouillon cube mixture, softened cream cheese, and approx. 1 cup mozzarella cheese together in a bowl (cream cheese might be a little chunky); add mushrooms and shredded chicken and mix thoroughly
-Preheat over to 350 degrees F
-Using a 9x13 pan, spread a layer of spaghetti sauce on the bottom, then layer three lasagna noodles on top of the sauce
-Take half the chicken mixture and spread over the noodles evenly; top with half the spinach, some cheese, and more sauce (the sauce layer does not need to be perfect or completely cover everything)
-Layer three more noodles on top of the sauce, then the rest of the chicken mixture; top with the rest of the spinach, more cheese, and more sauce
-Finally, add the last three noodles to the top; spread with sauce (try to cover every bit of the noodles so they don't burn/get hard in the oven) and a final layer of cheese
-Bake in the oven for 45 minutes; lasagna will be extremely hot when removed from oven, suggested to leave it sit for about 15 minutes before cutting
Category Photography / Miscellaneous
Species Unspecified / Any
Size 1280 x 960px
File Size 190.5 kB
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